I’ve had my slow cooker for a couple of months now, and I’m mostly upset that I didn’t purchase it sooner. It is the best! I had some leftover pulled chicken and pulled pork the other day that I wasn’t able to pass off as burrito bowls any longer (husband said, “No more this week!”). So I made tortilla-less soup, slipped in the leftover meat, and just like that a new recipe using leftovers was created.
I love using leftovers in creative ways.
But we’re not here to talk about my frugality in tricking the spouse into eating food he previously refused; we’re here to talk about brisket.
The recipe for this meal is at Mark’s Daily Apple and it reminds me of an Italian recipe I saw one time wherein flank steak was marinated in a paste of garlic and lemon, grilled, and served with an Italian salsa verde. This brisket is informed by this flavor combination.
|My hand-dandy tool to smoosh the garlic and salt.|
The recipe is written for the brisket to be roasted in the oven, but I opted for my slow cooker because:
· Slow-cooking meat is nutritionally superior to fast-cooking meat
· It’s hot already in Austin, so the oven stays off! (at least for long periods)
· I’m decreasing the cost-per-use ratio of the slow cooker.
Here’s a picture of the seared meat before the cooker is on; this is a 2 ½ pound slab of meat:
And here’s a picture before I stick my fork in:
Do give it a try!